|Baked Rosewater and Cardamom Custards with Pistachio|
Flavored waters were common in late Victorian cooking and this recipe reminds me a bit of Firni, a sweet rice pudding often served in India and Pakistan. We added the cardamom and pistachio to dress up this recipe but the basic rosewater custard would have been traditional in Fannie’s time.
4 ounces sugar
1 cup heavy cream
1 tablespoon plus 1 ½ teaspoons rose water
1/4 teaspoon ground cardamom
1 cup milk
4 egg whites, beaten until well-frothed throughout (but NOT soft peaked)
2 tablespoons, pistachios, toasted and chopped, for garnish
1. Adjust oven rack to lower-middle position and hear oven to 350 degrees. Place kitchen towel in bottom of large baking dish and arrange six 4 to 5 ounce ramekins on towel. Bring kettle or large saucepan of water to boil over high heat.
2. Whisk gently to combine sugar, cream, rose water, cardamom and salt. Gradually whisk in milk. Add frothed whites to cream mixture and gently whisk to combine. Pour or ladle mixture into ramekins, dividing it evenly among them.
3. Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Cover loosely with foil. Bake until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted in centers registers 175 degrees, about 25 to 35 minutes.
4. Transfer ramekins to wire rack; cool to room temperature, about 2 hours. Refrigerate until cold, at least 4 hours or up to 2 days. Garnish each custard with nuts.